For several years, sandwiches have been a staple in most bakery displays. Recently, however, they have emerged as a new street food trend due to inventive fillings and the healthy alternatives now available.
The way bread is sliced is very important for professionals, both in terms of cost and the final presentation of the products. Below, we provide all the information needed to choose the appropriate cutting method depending on the shape of the bread.
Soft bread, rolls, classic baguettes, small bites: Start slicing from one corner and cut lengthwise along the bread to the opposite corner, without separating the two halves completely. It is advisable to remove part of the crumb, whenever possible, so that the ingredients of a rich filling can be distributed evenly without overflowing. If the sandwich filling is not very abundant, there is no need to remove any crumb.
See the diagram below:
- 2nd Method: ‘Along the Top Side’
For breads with a harder crust, pointed at both ends, and thicker than 3 cm:
The knife is scored along the top of the bread from one side to the other, without cutting or piercing the base. Then, gently pull the two sides apart, gradually stretching the interior crumb with your fingers along the length. Fill alternately with the recipe ingredients, arranging them upright.
See the diagram below:
Applicable for almost all types and shapes of bread: This method allows the sandwich to sit on its own bottom, as baked, without the need for a cutting board or base. By arranging the filling ingredients alternately, it creates the illusion of an overstuffed sandwich, even if the actual filling is less than usual.
Score the bread in a semicircular motion from one side to the other, starting from the top side of the bread and ending at the opposite top side. Create a small flap and gently press the crumb inward along the length, forming a shallow cavity where the filling can rest on the flap.
See the diagram below:
The baking experts at Louli Mills suggest delicious sandwich recipes that will leave no customer indifferent!”
- Rustic Baguette Sandwich with Smoked Pork Chop
- Rustic Ciabatta Sandwich with Sun-Dried Tomato & Basil
- Country-Style Baguette with Chicken Fillets in Caesar Sauce Spread
- Multigrain Sandwich with Roasted Vegetables, Arugula & Sun-Dried Tomato
- Country-Style Baguette with Crab Meat in Taramosalata Spread
- French Brioche with Cream Cheese & Bresaola
- Corn Bread Roll Sandwich with Cream Cheese & Turkey Ham
General Notes:
-
The above recipes include professionally recommended products; substituting them may alter the flavor outcome.
-
Always label production bowls with the preparation date, the content name, and the name of the employee who prepared them.
-
Preparations should always be carried out by the afternoon shift for the next morning.
At Louli Mills, for seven generations, we have consistently supported industry professionals, aiming for continuous education, development, and updates. Subscribe to our newsletter here to be the first to receive useful articles, industry news, and information on recipes and products that interest you!
